I made the Bilton Soup the same way I make beef stew.
I cut up some onions, carrots, celery, potatoes, and biltong (using my Bilton knife)
Put it all in a big pan with water and salt & pepper
I let mine cook all night on low so the potatoes fall apart and thicken the broth.

If you don't have Biltong any beef will do. It might actually taste better with plain beef rather than Biltong. Maybe some others will chime in with some other ways to elevate stew.